Doesn’t look super fancy but it sure was a tasty bomb.

All in all an easy process which started by deboning a very local chicken and dicing it

Followed by a 2h marinade in the typical garlic / ginger / soy sauce / mirim

This time I went with potato starch with a bit of usual flour in it - it was much more crispy with this tweak

I went with double deep frying so here a first pass

And the second pass

We have kids that don’t take the sauce when fully loaded with goshujang so I served the sauce in separate bowls for kids and adults instead of dipping all in the kitchen.

Et voilà :)

    • a4ng3l@lemmy.worldOP
      7·
      20 days ago

      Easiest thing ever.

      Either use a mandoline (left portion) or use a knife to cut strips

      Then mix 4 parts mayo, 2 parts light soy sauce, small part of dark soy sauce, 1 part of rice vinegar, sesame oil and toasted sesame seeds to taste.

      Adjust for acidity and if you use low sodium soy sauce like I do add some salt to the cabbage a tad before adding the sauce.

      Works well with carrots added to the cabbage.